Single Crust Pie Pastry

Single Crust Pie Pastry

When I was a kid I loved watching my mom make pies.  She made it look so easy, and her pies ALWAYS tasted awesome.  Her pie crust was so light and flaky. All I remember her doing was throwing flour, shortening and water into a bowl and Viola!..pie dough.  Little did I know that there was more to it than that.

After I got married, I decided to make a pie for my husband. I called my mom and got her recipe for pie dough because no other recipe would do for my wonderful husband.  Well, I made the pie and it was worse than terrible.  The crust was as hard as cement!  It wasn’t my mom’s light and airy almost heavenly crust. I didn’t know where I went wrong.  My mom made it look so easy.  When I called her all she said was “You have to have a light hand when working your dough.” Huh? Years went by before I made another pie.

Then I discovered the William-Sonoma: Essentials of Baking cookbook. It was like my study guide for baking.  Essentials of Baking introduced me to making pie dough with a food processor.  No light hands needed here, just a really good food processor.  My dough looked just like my mom’s.  I was so excited that I decided to make another pie for Scott.  I made him a blueberry pie and he loved it.  The filling was yummy and the pie crust was flaky and light.  Yay!  Scott and I learned two things that day: 1) Food processors rock! and 2) My husband is allergic to blueberries. Ooops!

Single Crust Pie Pastry, adapted from William-Sonoma: Essentials of Baking

1 1/3 cups unbleached all-purpose flour
1 tablespoon sugar
¼ teaspoon kosher salt
5 tablespoons cold unsalted butter
3 tablespoons cold vegetable shortening
4 tablespoons ice water

Add the flour, sugar and salt to a food processor.

Pulse 2 times to combine.

Add the butter and shortening.

Pulse 8 to 10 times until the mixture forms coarse crumbs the size of peas.

Add the ice water and pulse 10 to 12 times until the dough begins to come together.

Transfer the dough to a lightly floured surface.

Shape the dough into a disk.

Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.

Single Crust Pie Pastry, adapted from William-Sonoma: Essentials of Baking

1 1/3 cups unbleached all-purpose flour
1 tablespoon sugar
¼ teaspoon kosher salt
5 tablespoons cold unsalted butter
3 tablespoons cold vegetable shortening
4 tablespoons ice water

Add the flour, sugar and salt to a food processor.  Pulse 2 times to combine.  Add the butter and shortening, and pulse 8 to 10 times until the mixture forms coarse crumbs the size of peas.  Add the ice water and pulse 10 to 12 times until the dough begins to come together. Transfer the dough to a lightly floured surface.  Shape the dough into a disk.  Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.

 

 

Comments

  1. Natalie McCarrell says:

    Andria, Thank you so much for your recipes! I want to know if you are putting everything in a book yet? I would love to buy the book if so. I just printed your single layer pie crust recipe and can’t wait to try it, and I will let your mom know how it worked out for me. I have never been able to make pie crust and I’m sure this will be very beneficial for me, thank U so much!! I hope you don’t mind if I post your QUEEN CITY KITCHEN to my facebook, it will generate more visits I think. If you are not in agreement, let Martha know and I will remove it, ok….I will understand. Luv Ya!!1 Hope to meet sometime in the spring when I visit with mom. Natalie

    • Hi Natalie,

      Feel free to post my recipes on your Facebook page. I really appreciate your support. The recipe is pretty straight forward. The key to pie pastry is to make sure everything is very cold and let the dough rest at least an hour in the fridge before you roll it out. Let me know how it works out.

      Andria

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